Homemade Nut Milk


  • 1 cup raw almonds (or nut of choice)
  • Filtered water
  • 2-3 Medjool dates (omit if Low-carb/ Keto diet or Whole 30)
  • Salt
  • Optional – 1 tsp vanilla extract and/or 1/2 tsp cinnamon

recipe video


  1. Place raw almonds (or nut of choice) in a large bowl and soak overnight (if using cashew nuts, soak for 30 min up to 3 hours).
  2. Next day start by softening the dates with a bit of hot water and set aside. Drain the nuts, rinse them, and put them in a high-speed blender with 4 cups of water.
  3. Blend up, add 1 pinch of salt, soften dates, and blend again (if you want to add vanilla or cinnamon, do it at this point).
  4. Strain the mixture with a cheesecloth, thin dish towel or nut milk bag by simply pouring the mixture, and twisting it around, until all of the fluid is squeezed out.
  5. Transfer “milk” to a glass container and store in the refrigerator until ready to use. It should last about four days before it goes sour.
  6. Shake it before drinking

What are the benefits of this dish?

While using store-bought almond milk is convenient, sometimes it’s a good idea to make your own.

Why? Because store-bought versions tend to have added sugars and additives such as carrageenan, which can produce intestinal damage – so, it’s best to avoid it if you suffer from digestive problems. [1]

Having said that, although occasional exposure to it may do you no harm, it is so easy to make your own that it may not be worth the risk. Plus, making it yourself allows you to control the amount of sweetness and additional flavors you may want to add. 

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